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There’s quite possibly nothing more classic than a peanut butter and jelly sandwich. It’s the sandwich each of my boys packed into their very first school lunch boxes. Peanut butter is one of the few things I would eat as a picky kid. It’s the thing I eat still eat by the spoonful today.

Peanut butter is my superfood. Everyone knows it’s a lunch favorite. Most of us know it makes to-die-for desserts. As in ooey gooey peanut butter brownie cups. And now, peanut butter has become one of my breakfast addictions.

The boys and I made these on a rainy spring morning. My little guy took a bite and exclaimed, “Mmm! These taste like peanut butter!” My guys were extra spoiled because I even let them scrape the jar clean at the end. 🙂

These peanut butter and jelly muffins are a major breakfast treat. Loaded with protein and real fruit preserves, they pack a nutritional punch to start your day with.

These peanut butter and jelly muffins are remarkably hearty and delish. It’s a super satisfying breakfast on the go, as Hubby will attest to. These are not dainty; rather, they are dense and moist. Just the way you’d expect peanut butter muffins to be. The fruit preserves are wonderfully sweet and flavorful in the muffins. I use real preserves rather than jelly, but jelly sounds better for a title.

In a large bowl, combine flour, sugar, baking powder, and salt. Cut in the peanut butter and cold butter, using a pastry cutter, until entire mixture becomes well incorporated. In a small bowl, beat together the eggs and milk. Stir egg/milk mixture into the flour mixture just until evenly moistened. Fill lined muffin cups halfway. Drop in about a tablespoon of fruit preserves/jelly over each muffin cup. Fill rest of muffin cups to the top with the rest of the batter, smoothing the tops evenly.

Bake for about 23 minutes or until a toothpick inserted in the middle comes out with just a few tender crumbs attached. Cool muffins completely. Sprinkle with powdered sugar upon serving, if desired.

January has one thing in common with September. Both are “Back to…” months. It’s “back to school” for September. For January, we’re all “back to healthy.” At least, in theory. 🙂

Though my beloved family would agree that we enjoy our share of indulgent-worthy foods, we absolutely include lots of good-for-you stuff. You know… just to even things out a bit. Because we all adore oatmeal, we have a stash of various types of oatmeal. My favorite is Steel Cut. They are whole grain and minimally processed, so they’re more nutritious than other types of oatmeal. They are also super delish!

Ever make just a bit too much oatmeal? I do that almost every time. Oatmeal leftovers are…well, they aren’t exactly the same the next day. No worries, because Steel Cut Oatmeal Muffins are here!

These are fantastic. Steel Cut Oatmeal Muffins are tender, moist, and overflowing with good things! You’ll feel great about these muffins first thing in the morning. These are lightly sweet, chock full of blueberries, infused with warm cinnamon, and the best way to use up leftover oatmeal!

I have only made these using steel cut oatmeal, so I can’t attest to how the muffins would turn out using other kinds of oatmeal. If you haven’t tried Steel Cut oats, it’s SO worth the try! Steel Cut oats are heartier and chewier, with delicious nuttiness and oatiness (not a real word.)

You might never go back to the old stand by, once you’ve had Steel Cut oats. Enjoy!

Sift together the wheat flour, all purpose flour, flax meal, baking powder, baking soda, salt, and cinnamon. In separate bowl, beat together eggs and sugar until well incorporated. Add buttermilk, olive oil, maple syrup, and vanilla, and mix well. Mix in cooked oatmeal until incorporated. Quickly fold in the dry ingredients into the wet ingredients. Just gently fold from bottom up, until flour is no longer visible. Do not overmix. Some small lumps are okay. Lastly, very gently fold in the blueberries.

Spoon batter into prepared muffin cups, filling all the way to the top, as full as possible. Sprinkle with coarse sugar. Bake for 20-25 minutes, or until toothpick comes out almost clean, with a few tender crumbs still attached. Remove from oven and cool at least 10 minutes before removing from muffin tin. Finish cooling on a rack.

Source: Chew Out Loud, inspired by NY Times

Note: These can keep a couple of days in airtight container at room temp. They can also be frozen in airtight container for up to a month or two.

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